Basmati Rice

Nothing like a good side, done well, that makes a curry that much better

https://www.thetimes.co.uk/article/india-knights-secrets-to-proper-comfort-food-wh0q2tm07, and https://www.thetimes.co.uk/article/india-nsgcpphtn

On the Hob

Put one mug of basmati to 1.5 mugs of water in a pan, or two mugs of rice with three mugs of water and so on, ie keeping the 2:3 ratio. Bring to the boil on a medium heat. The second it boils, clamp on a tight lid and turn the heat to lowest.

Simmer for ten minutes, then turn off the heat.

Leave it there — absolutely no opening the lid at any stage — for another ten minutes, ... Fork through, maybe add some butter and salt, and then eat.

In the Microwave

Or you can make basmati like many British Asians — in the microwave. Here the ratio is 1:2, so one mug of rice to two mugs of boiling water from the kettle, a roomy bowl (rice pretty much triples in size when cooked), plate on top, eleven minutes on medium, ten minutes sitting on the table, fork, butter and salt, eat. Obviously microwaves vary and this is what works in mine, which is ancient — you might need one minute more or less, but you’ll know for the future.

Now you’ve cracked that (recipes above for 2 people), you can embellish the rice to the point where it’s the nicest thing on the plate. For a saffron-scented pilau, ...for four people, soak a pinch of saffron in an eggcup’s worth of hot water. While it’s soaking, fry a chopped onion in butter or ghee until it’s very soft but not browned. When the onion is done, stir in 400g rice, 600ml boiling water (different ratio again, I don’t make the rules) and the saffron and its water. Lid tightly on, heat down, for 15 minutes. The water should all have absorbed. Give it another minute if it hasn’t. I’m using saffron as an example here, but you can add any spice at the onion stage, like ground cumin or coriander.